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Homemade Chicken Noodle Soup

April 22, 2016

Some people are overachiever’s and they use raw chicken to really get that chicken flavor in their soup. Others are impatient and just use Rotisserie chicken and chicken stock to get the chicken flavor and the chicken bites. I am one of those! This recipe is quick and easy and will definitely comfort you on a rainy day or when you’re sick.

Ingredients:

  • 1 Rotisserie Chicken ( Cut the chicken off the bone and cut into bite size pieces.)
  • 2 Quarts + 1 can of Swanson’s chicken broth
  • 2 tbsp butter
  • 1 medium onion – chopped
  • 4 carrots peeled, sliced 1/4″ thick
  • 2 stalks celery, ends trimmed sliced 1/4″ thick
  • 1/4 cup of chopped parsley leaves
  • Salt (to taste)
  • Pepper (to taste)
  • 1/4 teaspoon Cayenne Pepper (Optional…if you don’t like spicy skip ingredient)
  • 1 tbsp. Crushed Red Pepper (Optional…if you don’t like spicy skip ingredient
  • 3 Cups Egg Noodles

Directions:

  1. Melt butter in a large dutch oven over medium heat.
  2. Add vegetables (not parsley) and cook until onions are translucent                        (7-8 minutes).
  3. Add chicken, broth, salt, pepper, cayenne, crushed red pepper and simmer untill vegetables are tender (45-60 minutes.
  4. Taste – Add more salt and pepper if needed
  5. Stir in the egg noodles nd parsley and cook untill the noodles are tender – roughly 10 minutes.
  6. Voila! Enjoy!

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hi, im sarah
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From growing up as an athlete to becoming a fitness and nutrition coach, a healthy, active lifestyle has always been a huge focus for me. Now as a mom to a beautiful baby and two dogs it's even more important for me to lead a healthy lifestyle to keep up with them. I am a NASM certified fitness coach and an AFPA certified Sports Nutritionist. I believe one size does NOT fit all and it is important to find the recipe that works for you and your lifestyle so we can reach your fitness and nutrition goals.

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